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Mashed Potatoes
From The Cook County cook book, 1912
Serves 2
A simple and classic mashed potato recipe.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 284. The excerpt below is the record exactly as published.
peeled and quartered potatoes in enough salted boiling water to cover, drain all the water off, shake the ket- tle well at the open door to make them mealy, and mash, put in a tablespoon or more of butter, and add hot milk to make the right consistency. Beat the mixture with a spoon until it is white and foamy. — Mrs. John Hansen, 1408 S. 8th Aye., Chicago, 111. MASHED POTATOES AND APPLE SAUCE (An Irish Dish). — Boil potatoes in salt
Cook this with the app: pantry check, scaling, and the assistant.